Description
Grilled salsa verde pepper jack chicken delivers Mexican-inspired zest with bold, tangy flavors. Juicy chicken breasts marinated in herbal green salsa and melted pepper jack create a spicy, satisfying meal that sparks culinary excitement.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) thin-sliced boneless, skinless chicken breasts (about 4 breasts)
- 4 slices pepper Jack cheese
- 12 ounces (340 grams) salsa verde (Trader Joe’s recommended)
Seasonings and Spices:
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
Liquids and Oils:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
Garnish (Optional):
- Fresh cilantro, finely minced
- Lime wedges
Instructions
- Create a zesty marinade by blending salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large zip-top bag.
- Submerge chicken breasts completely in the marinade, ensuring each piece is thoroughly coated and distributed evenly.
- Refrigerate the marinated chicken for a minimum of 30 minutes, allowing the flavors to penetrate deeply and tenderize the meat.
- Prepare the grill by lightly coating the grates with oil and heating to medium-high temperature for optimal cooking conditions.
- Carefully place the marinated chicken onto the preheated grill, positioning each piece with enough space for even heat distribution.
- Close the grill lid and cook the first side for approximately 5 minutes, developing a beautiful golden-brown exterior and distinctive grill marks.
- Flip the chicken breasts and continue grilling for an additional 4 minutes, ensuring the internal temperature reaches a safe and fully cooked state.
- Reduce the grill’s heat to medium-low and top each chicken breast with a generous slice of pepper Jack cheese.
- Close the lid momentarily, allowing the cheese to melt smoothly and create a creamy, spicy coating.
- Remove the chicken from the grill and garnish with fresh cilantro leaves for an aromatic finishing touch.
- Serve immediately with lime wedges on the side, offering guests the option to enhance the dish’s brightness and tanginess.
Notes
- Marinate chicken for maximum flavor by letting it sit in the salsa verde mixture for at least 30 minutes, or overnight for deeper taste infusion.
- Ensure chicken is cooked thoroughly by checking internal temperature reaches 165°F, preventing any potential foodborne illness.
- Cheese melting technique works best when grill heat is reduced to medium-low, creating a smooth, gooey topping without burning.
- Fresh cilantro and lime wedges add bright, zesty finish that complements the spicy pepper Jack and tangy salsa verde.
- Prep ahead by marinating chicken the night before for a quick, delicious weeknight meal that’s packed with southwestern flair.
- Experiment with different salsa verde brands or homemade versions to customize the chicken’s flavor profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 100 mg